Back to 4 servings Batter 1 cup idli rice (or parboiled rice), rinsed 0.5 cup urad dal (split black gram), rinsed 0.5 cup thick poha (flattened rice), rinsed well 0.5 teaspoon fenugreek seeds (methi) 0.5 cup plain yogurt or curd, optional, for a softer batter 1 teaspoon non-iodized salt, or to taste 0.25 teaspoon baking soda, optional Cooking neutral oil or ghee, for greasing and cooking To serve coconut chutney, to serve sambar or potato masala, to serve
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1 Step 1: Rinse the rice, urad dal and fenugreek together 2 to 3 times, then soak in plenty of water for 5 to 6 hours.2 Step 2: Rinse the poha and soak it for about 10 minutes until soft, then drain.3 Step 3: Drain the rice and dal and grind them with the poha and a little fresh water to a very smooth batter, adding the yogurt if using. Keep the batter thick rather than runny.4 Step 4: Transfer the batter to a large bowl, cover loosely, and ferment in a warm, draft-free place for 8 to 12 hours, until it has risen, looks foamy and smells pleasantly tangy. In a cold kitchen, leave it in an oven with only the light on.5 Step 5: Gently stir in the salt, and the baking soda if using, without deflating the batter. Thin with a splash of water only if it is too thick.6 Step 6: Heat a tawa or griddle over medium-high heat until a sprinkle of water sizzles, then lightly grease it with oil.7 Step 7: Pour one ladleful of batter onto the center and gently spread it into a small, slightly thick round, not thin like a regular dosa. Drizzle a few drops of oil around the edges.8 Step 8: Cover with a lid and cook on medium heat for 1 to 2 minutes until the bottom is golden and the surface looks set and spongy. Flip and cook 30 seconds more if you like the top cooked through.9 Step 9: Slide the dosa onto a plate and repeat with the remaining batter. Stack three per serving and serve hot with chutney and sambar or potato masala.getsaucepan.com/r/07cb303c-1a94-5957-86be-43a2ce0c586d
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